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Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette
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Discover the delightful flavors of fall with these Wild Rice Harvest Bowls featuring a tangy Fig Balsamic Vinaigrette. This wholesome dish brings together the nutty taste of wild rice, sweet roasted butternut squash, and crisp brussels sprouts, all topped with fresh apples and crunchy almonds. Perfect for family dinners or meal prep, these bowls are not only visually stunning but also packed with nutrients. Enjoy this gluten-free and vegetarian recipe that caters to various dietary preferences while delivering a burst of seasonal goodness.

Ingredients

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  • 1 cup Lundberg Wild Blend Rice
  • 1–3/4 cups gluten-free chicken broth
  • 3 cups butternut squash (cubed)
  • 9 oz brussels sprouts (shredded)
  • 1 large apple (chopped)
  • 3 oz white cheddar cheese (cubed)
  • 1/3 cup sliced almonds or pepitas
  • 1/3 cup dried cranberries
  • 1/2 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 small clove garlic (pressed or very finely minced)
  • 2 Tablespoons fig jam
  • Salt and pepper to taste

Instructions

  1. Cook the Wild Blend Rice in chicken broth according to package directions until tender. Fluff and set aside.
  2. Preheat your oven to 400°F. Toss cubed butternut squash with olive oil, garlic powder, chili powder, cinnamon, salt, and pepper. Roast on a lined baking sheet for about 15-20 minutes until tender.
  3. On another baking sheet, toss shredded brussels sprouts with olive oil, salt, and pepper. Roast for about 8-10 minutes until golden brown.
  4. In a large bowl, combine cooked rice, roasted veggies, chopped apple, cheese cubes, almonds (or pepitas), and cranberries. Drizzle with Fig Balsamic Vinaigrette and toss gently to combine.

Nutrition

Find it online: https://lilrecipe.com/wild-rice-harvest-bowls-with-fig-balsamic-vinaigrette/